Vegetarian Chickpea and Beet Tacos recipe

These colorful, wholesome, and tasty vegetarian chickpea and beet tacos are a unique take on the traditional taco. They make a filling, plant-based taco night option because they are loaded with protein from chickpeas and a natural sweetness from roasted beets. Crispy chickpeas and the earthy taste of beets go hand in hand, and a burst of freshness is added by the addition of avocado, cilantro, and a zesty lime dressing. These tacos are a colorful, healthful option for every occasion, regardless of your vegetarianism or desire to try something new.

Ingredients:

For the roasted chickpeas:

1 can (15 ounces) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1/2 teaspoon cumin

1/4 teaspoon chili powder

Salt and pepper, to taste

For the roasted beets:

2 medium beets, peeled and diced

1 tablespoon olive oil

Salt and pepper, to taste

For the tacos:

8 small corn tortillas

1 cup purple cabbage, shredded

1/2 cup cucumber, diced

2 tablespoons fresh cilantro, chopped

For the spicy yogurt sauce:

1/2 cup plain Greek yogurt

1 tablespoon hot sauce (or adjust to taste)

1 teaspoon lime juice

1/4 teaspoon garlic powder

Instructions:

1. Roast the chickpeas:

Preheat the oven to 400°F (200°C).

Toss chickpeas with olive oil, smoked paprika, cumin, chili powder, salt, and pepper.

Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.

2. Roast the beets:

Toss diced beets with olive oil, salt, and pepper.

Spread on a separate baking sheet and roast for 25-30 minutes, or until tender.

3. Prepare the sauce:

In a small bowl, whisk together Greek yogurt, hot sauce, lime juice, and garlic powder. Set aside.

4. Assemble the tacos:

Warm the tortillas in a dry skillet or microwave.

Layer each tortilla with shredded cabbage, roasted chickpeas, roasted beets, and diced cucumber.

5. Serve:

Drizzle with the spicy yogurt sauce and sprinkle with fresh cilantro. Serve immediately.